Recent Forum and Blog Comments
- I am noticing something that
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - As I learned from Dave in Indy
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Well - if higher is a problem
phazon Forum topicI can't tell when higher hydration doughs (80%+) are finished proofing and I think I always overproof them. - You should find that working with semolina is
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks again!theplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- Thanks Ciabatta.TMacon Forum topicCrumb comments please
- Yes and yes, and maybe based on what you mean
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- There really is no skill involved
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Now the three of you are giving me
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- There's 2 tricks to makingjacob55on Forum topicShiny Bagel Tricks? Jalapeno Bagel Trick?
- If it's over - you'll lose
phazon Forum topicUnderproofed or Overproofed? Please help!
- So glad to got to try this
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- My first french flour baguettes
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Thanks so much!! That's supertheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- I can imagine your flour justBaniJPon Forum topicI can't tell when higher hydration doughs (80%+) are finished proofing and I think I always overproof them.
- duplicate
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - The seeds on the outside of
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Gary Turner: these are my bagels made with barley malt syrupmeb21on Forum topicNew York Bagels in Utah
- Going by the appearance of
Benitoon Forum topicUnderproofed or Overproofed? Please help!
- Can’t wait, Geremy. That low
DanAyoon Blog postNew oven just arrived
- Just downloaded...
The Edgewood Bakeron Forum topicI made a sourdough baking app! - Great looking bread
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes you are correct. I was
Capyboppyon Blog postHokkaido Milk Bread with Tangzhong - If all things are equal, it
phazon Forum topicDoes how fast the starter rises affect taste/anything?
- Eureaka!Bladerunneron Forum topicRandom Brioche success
- okay thank you! The breadtheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- I think the crumb looks great
ciabattaon Forum topicCrumb comments please - Really hard to unbalance the heat distribution in a combi oven
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Keep pre-fermented flour the same.
idaveindyon Forum topicShould I adapt the percentage of starter used if I change its hydration? - Great Articledeblacksmithon Forum topicGreat historical bread article
- Romertopf for baking sourdough breadoffmyrockeron Forum topicRomertopf for baking sourdough breads
- I'll go with over - proofed
phazon Forum topicUnderproofed or Overproofed? Please help!
- welding glovesdeblacksmithon Forum topicWhat oven gloves for a dutch oven in the UK?
- tomorrow
kendalmon Blog postNew oven just arrived - The starter seemed reallytheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- Agreed! Also, was theSomaekon Forum topicUnderproofed or Overproofed? Please help!
- If you're game, try adding in
phazon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- If you feel like doing the
phazon Forum topicShould I adapt the percentage of starter used if I change its hydration?
- Love those blisters!
albacoreon Blog postSeeded Sourdough Bread - Regardless of times, what did
phazon Forum topicUnderproofed or Overproofed? Please help!
- since....
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Re: the Ove-Glove
The Roadside Pie Kingon Forum topicWhat oven gloves for a dutch oven in the UK? - Wow, I am in dumbfounded!
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes, sir.wlauton Forum topicTip - Commercial Yeast, testing, expiration, & storage
- Wlaut, was your test run
DanAyoon Forum topicTip - Commercial Yeast, testing, expiration, & storage
- Red Star Active Dry Yeastwlauton Forum topicTip - Commercial Yeast, testing, expiration, & storage
- Alan, I am interested to learn
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Recipetheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- The levain sat out overnighttheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- Hey there, I think it wouldSomaekon Forum topicUnderproofed or Overproofed? Please help!